Brooke's Curry Chicken and Rice

Here is another one of our family favorites that I made up a few years ago. It's a recipe I tend to forget about but every time I make it the kids go crazy over it! They love it and I love having a different flavor! It can easily be adapted to a vegetarian recipe by leaving out the chicken, sour cream, and cooking with vegetable broth or water instead of chicken broth. We have tried it both ways and love it either way!



Brooke's Curry Chicken and Rice

1 1/2 cups uncooked brown rice
2-3 chicken breasts
1/2 cup dried cranberries or raisins (I prefer cranberries)
1/2 cup sliced or slivered almonds, toasted (350 degrees for 6-8 minutes, stir often)
1/2 cup dry lentils
1-2 cups chicken broth
2 tsp. curry (microwave for 30 seconds to release flavor oils)
2 cups frozen peas and carrots
1 cup sour cream, if desired
salt and pepper to taste

Cook brown rice according to package directions. Cook lentils in separate pan according to directions. In a large skillet, sprinkle chicken with enough curry powder to cover. Add water about half way up chicken. Cover and cook about 10 minutes on each side if frozen or until done. Dice and set aside. In same skillet, add chicken broth, frozen peas and carrots, and 1-2 tsp. curry (microwave first). Add cooked rice and cooked lentils, chicken, and craisins. Salt and pepper as needed. Add more chicken broth or water if rice absorbs too much liquid. Add sour cream and serve with toasted almonds on top.